Moscato thrives in a moderate to warm climate and as such it finds itself perfectly at home in Margaret River. The grapes for MadFish Moscato are harvested at 11º Baume and held cold in the press for 12 hours of contact between juice and skins. This period allows for the full extraction of colour, flavour and aroma into the juice from the skins.
Fermentation is long, slow and cold in order to retain the fresh fruit and spritz that naturally evolves during fermentation. The fermentation is stopped at around 6% alcohol with the remaining sugar and fizz retained in the wine. The wine is bottled immediately post-fermentation to capture the fresh fruit flavours and aromas so typical of Moscato.
To purchase, visit the Burch Family Wines online store.